Veal blanquette is a classic of French cuisine. This dish involves slowly cooking veal shoulder or breast with pearl onions, aromatic herbs and lemon juice, all enriched by a creamy sauce made with cream and egg yolks.
Cut the meat into cubes and sauté it in the butter together with the pearl onions
Sprinkle with flour and add enough water to cover the mixture
Add the chopped herbs and season with salt and pepper
Simmer over low heat for about 90 minutes
Place the meat and the pearl onions in a bowl and keep it warm
Beat the egg yolks with the cream
Temper them with the lemon juice and pour into the meat's cooking juices
Bring the sauce to a boil and stir vigorously until it is thick and creamy
Pass it through a fine sieve and pour it over the veal blanquette
Serve immediately accompanied by rice timbales and steamed baby potatoes
Garnish with watercress leaves
Saucepan
Frying pan
Whisk
Store in the refrigerator for up to 3 days.
This recipe is typical of French cuisine.
France
| Energy (kcal) | 123.41 |
| Carbohydrates (g) | 2.79 |
| of which Sugars (g) | 2.22 |
| Fat (g) | 5.63 |
| of which Saturates (g) | 2.66 |
| Protein (g) | 15.28 |
| Fiber (g) | 0.49 |
| Sale (g) | 0.03 |
